Culture

A Hunger Games brownie recipe

Culture

A Hunger Games brownie recipe

When I was in
North Carolina recently on the trail of Nicholas Sparks and Katniss Everdeen, I spent some time in Charlotte, the very leafy, very lovely largest city in the state. And while I was mostly there to see the secret spots where the
Hunger Games and
Homeland were filmed in town, it could just have easily been a culinary tour: some seriously good eating went down in the Queen City!
Along with very excellent tacos at
Cabo Fish Tacos in the NoDa neighbourhood (where the cast of the Hunger Games used to dine, FYI), the food highlight of my stay had to be our post-dinner visit to
Amelie's, an adorable French bakery, that happens to be open 24 hours. (Dangerous, right?!) I sampled macaroons and an eclair that were all sublime, but the real highlight had to the salted caramel brownies. (See recipe below—I can't not share the calorific love!) And as if anything can improve on sweet-with-a-little-salt-and-chocolate, get this: Amelie's supplied the production of
Hunger Games: Catching Fire with prop treats. If you look closely at the scene where Katniss is travelling on the train to the Capital, you'll see them, the very snacks that fuelled
J-Law's character and helped her win the games. That totally makes them a health food, right?
Amélie's Signature Salted Caramel Brownies ​
Yields 24 brownies ​ ​Ingredients 6 ounces unsweetened chocolate, chopped 3/4 cup unsalted butter, cubed 2 cups granulated sugar 3 large eggs 1 cup unbleached all-purpose flour 1 3/4 cup salted caramel glaze (see below) ​ 1. Heat oven to 325 degrees F. Grease a 9-by-13-inch pan with butter or cooking spray. 2. In the top of a double boiler over medium heat, melt chocolate and butter, being sure the water in the bottom of the double boiler does not touch the top pan. Stir chocolate and butter until completely melted. Then stir in sugar. Blend well. Remove from heat. ​3. In a separate bowl, lightly whisk eggs. Stir eggs into chocolate mixture. Then add flour, stirring until completely blended. Spread batter into prepared pan and bake for 30 minutes ​4. Completely cool brownies in pan. Pour caramel glaze over brownies and cool until caramel sets. Slice into bars, about 2 inches square ​
Salted Caramel Glaze 1/2 cup heavy cream 2 cups granulated sugar 1/2 cup water 1/4 cup unsalted butter, cubed 2 teaspoons fine sea salt 2 tablespoons powdered gelatin, combined with 1/4 cup cold water ​ In a small saucepan over low heat, warm heavy cream until hot, but not boiling. In a separate tall saucepan, combine sugar and water. Place over medium-high heat. Do not stir as sugar dissolves and mixture reaches a dark amber stage. Add cream, butter, and salt. Stir gently until mixture is smooth and well combined. Remove from heat and add gelatin, stirring to combine. Use immediately.
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